Sun-Dried Tomato Mini Meatloaves

“This comes from Cooking Pleasures magazine. You don't need mini loaf pans because this is hand-formed and baked on a baking sheet. They are made with ground turkey instead of ground beef and have a lighter finished color because of it, so the tomatoes add a bright pretty touch of color to them. Avoid overworking the meat when mixing it together or they will become more dense and heavier.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees Fahrenheit.
  2. Line baking sheet with parchment paper.
  3. Place sun-dried tomatoes and boiling water in small bowl.
  4. Cover; let stand 5 minutes or until soft.
  5. Remove tomatoes from bowl; cool.
  6. Squeeze out moisture; chop.
  7. In large bowl, gently mix together sun-dried tomatoes, turkey, oats, cheese, eggs, onion, thyme, pepper and salt.
  8. Divide into 4 portions.
  9. Gently form each portion into loaf shape; place on baking sheet.
  10. Press 2 sage leaves onto top of each loaf; drizzle loaves with oil.
  11. Bake 25-30 minutes or until no longer pink in center and internal temperature reaches 170 degrees Fahrenheit.

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